Serve these Sweet and Savory Late-Summer Pies

Summer is slowly coming to a close. Days will grow shorter and cooler, and the summer fruits and vegetables we all love so very much will — sob — soon be out of season.

Tastefully celebrate and savor the passing of summer, and bake a late-summer pie! Pack your homemade baked good with some of the soon-to-be-gone produce of summer.

The sweet

Summer peaches + pecans = late summer perfection

Peaches may be the perfect summer pie fruit. The following Peach-Pecan Pie appeared in NPR’s “The Pies of Late Summer” and was adapted from Nancie McDermott’s Southern Pies (Chronicle Books 2010). The pie is filled with sweet, summer peaches and topped with crisp pecans. Yum!:

Prepare the crust: roll out the dough (recipe below) on a lightly floured surface and fit it into the 9-inch pie pan. Trim the crust overhang to 1 inch and crimp the edges decoratively. Place the crust in the refrigerator while you prepare the filling.

Prepare the filling: over high heat, “grill” the corn ears in a skillet with a few tablespoons of peanut oil. Turn partially every minute or so for 10 minutes, until the corn is mostly browned and blackened in some spots. Alternatively, you can lightly blacken the corn on a barbecue grill.

Remove the corn to a platter to cool slightly. Add a bit more peanut oil to the skillet and similarly brown and blacken the diced peppers. Remove the peppers to a medium-size bowl.

Tip: if using a barbecue grill, cook the peppers whole first, then seed and dice. When cool enough to handle, cut the corn kernels off the cobs. Add to the peppers in the bowl.

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